Friday, July 3, 2009

Perch with tomatoes, basil, and feta

Tomatoes, basil, and feta...the triumvirate of deliciousness! You can use garden fresh tomatoes for this dish, or diced canned tomatoes if fresh aren't available, and other whitefish can be substituted for perch. Fresh basil is essential, though.

We had this with roasted carrots and some bread, and the flavor combination was wonderful!

Perch with Tomatoes, Basil, and Feta

1/2 c onions, chopped
1 clove of garlic, minced
Olive oil
Small can of diced tomatoes or chopped fresh tomatoes
2 T fresh basil leaves, minced
1 lb of whitefish, preferably perch
4 oz feta, crumbled

In a heavy skillet, saute the onions and garlic in oil until soft but not brown. Add the tomatoes and basil and bring to a boil. Lower the heat and add the fish fillets in the middle of the pan. Flip them over and finish cooking. Serve with feta crumbled on top.

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